Rượu is a Vietnamese alcohol that ranges from rice-based spirits to fruit wines, reflecting regional flavors and fermentation methods.

Lastest Updated January 6, 2024
Verified by A-Z Cuisines Team
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Fact: In Vietnam, the average amount of alcohol, including rượu, consumed per person aged 15 and older each year is 8.3 liters of pure alcohol.

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Basic Information

Rượu: Basic Information



Alternative Name(s)


Drink Type

Distilled alcoholic beverages


Origin and Region

Rượu: Origin and Region



Continent’s Region

Southeast Asia

Country’s Region

Nationwide Origin

Associated Region

Vietnam Map
Popular Variation
Popular Variation
Popular Variation

Popular Rượu Variations

Ingredients and Preparation

Rượu: Ingredients and Preparation

Main Ingredients

Rice (sticky rice, black glutinous rice, or regular rice) or fruits (like grapes, coconut) and yeast

Main Preparing Method

Fermenting and distilling

Preparation Process

Ingredients are mixed with yeast, then left to ferment for a period ranging from a few days to several months. After fermentation, the mixture is distilled to produce the liquor.
A Deep Dive

Rượu: A Deep Dive

Cultural Significance

Typically used in ceremonies, celebrations, or festivals in Vietnam






Ranges from mild and sweet to strong and pungent


Typically clear, but also varies based on variants

Serving Style

In small cups or shot glasses

Serving Temperature

At room temperature


Often consumed alone or with traditional Vietnamese dishes.


Festivals, weddings


Varies based on variants



Popular Similar Drinks

  1. Soju
  2. Sake
  3. Baijiu
  4. Mijiu
  5. Arrack

Popular Dining Area

Households, restaurants, festivals in Vietnam

Rượu refers to a group of alcohol in Vietnam, like spirits or wine (except beer). Depending on ingredients and methods, rượu is available in different types and names. In Vietnam, they also vary based on regions across the country.

Ruou Overview

Rượu is typically made by fermenting rice or other grains, fruits, or even flowers. Many Vietnamese-style rượu is made from rice, like rượu đế, rượu nếp, rượu cần, etc. Rượu made from fruits, typically grapes, is called rượu vang.

Rượu is a favorite drink in Vietnam. Alcohol consumption in Vietnam is notably high. According to the World Health Organization (WHO), the consumption rate is overwhelmingly dominated by beer, which accounts for 91.5% of all alcoholic drinks consumed, followed by spirits at 7.7% and 0.8% for wine.

It anticipates that by 2025, Vietnam will become the largest per capita consumer of alcoholic drinks in Asia and rank 25th globally, with an expected average consumption of 11.4 liters of alcohol per person per year.

Vietnam’s rượu boasts a rich array of types, each with unique characteristics and tastes. Grasping the pros and cons of rượu is crucial. Also, explore the FAQs for deeper insights into these Vietnamese spirits and their global counterparts. And all of this interesting information will be shown in the following sections. Keep scrolling!

Key Points

  • Rượu includes spirits and wines in Vietnam.
  • There are diverse types of rượu based on regional and ingredient differences.
  • Rượu is often made from fermented rice or other grains, fruits, and flowers.
  • Vietnam may become Asia’s largest per capita consumer of alcoholic drinks by 2025.

Rượu Images

What Are Popular Vietnamese Types of Rượu?

Here, you’ll explore the diversity of Vietnamese rượu, where each type offers its unique character. Check out the table for more details.

Ruou De

Traditional distilled liquor made from glutinous or non-glutinous rice in Vietnam; strong and clear.

Ruou Nep

From northern Vietnam; made from glutinous rice; mild alcohol.

Ruou Can

Also known as straw liquor, enjoyed through bamboo straws; made from glutinous rice; popular in ethnic groups in areas such as Tay Nguyen or Tay Bac.

Ruou Vang

Vietnamese wine made from grapes, varies from red to white.

Ruou Bau Da

Named after the water source used in fermentation and distillation, ‘Bàu đá’. High alcohol content, over 50%.

Ruou Chuoi Hot

An alcoholic beverage infused with a fruit of Musa barjoo (referred to as “chuối hột” in Vietnamese); many use this liquor for medicinal purposes.

Ruou Dua

Made from either the fruit or the flower of the coconut; normally fermented in a whole coconut; very popular in Ben Tre Province.

Ruou Ran

Also known as snake wine, infused with whole snakes.

Ruou De Go Den

Made from rice or glutinous rice using traditional methods. Notably high in alcohol content, up to 50%.

Ruou Nep Cam

Made from purple glutinous rice; rich in color and taste.

Ruou Nep Than

A liquor from the Mekong Delta region, made from black glutinous rice; has a red-brown or purplish color.

After learning about the popular types of rượu in Vietnam, let’s consider their advantages and disadvantages.

Pros and Cons of Drinking Rượu

To gain a balanced understanding of rượu, it’s essential to consider its benefits and drawbacks with the table below.


  • Variety: Wide range of flavors from different ingredients and brewing methods.
  • Medicinal Uses: Some types are believed to have health benefits.
  • Cultural Experience: Offers a taste of Vietnamese tradition and culture in drinking.


  • High Alcohol Content: Some rượu can lead to quick intoxication and health risks.
  • Limited Availability: Some types may be hard to find outside of Vietnam.

Now, let’s turn your attention to some frequently asked questions about rượu to clarify any further curiosities.

Rượu FAQs

Rượu is often served in small porcelain cups or short glasses or directly from communal jars using bamboo straws (like rượu cần).

Yes, some types of rượu are aged to develop deeper flavors, similar to wines and other spirits.

Rượu is commonly consumed during festivals and celebrations and as a social drink among friends and family in Vietnam.

Yes, rượu can be used as an ingredient in cocktails, offering a unique flavor profile that mixes well with various mixers and other spirits.

Yes, many families in Vietnam prepare their own Rượu, following traditional methods and recipes passed down through generations.

Adam Sam

Adam Sam

Senior Food and Drink Editor


Food Writer & Recipe Developer, Recipe Tester, Bartender, Cooking-video Maker, Editor In Chief


  • University of Gastronomic Sciences – Pollenzo (Italy) (MA Food Culture, Communication & Marketing)
  • Johnson & Wales University (US) (Baking and Pastry Arts)
  • Professional Bartender at HNAAu School (Vietnam, International Joint Training Program)

Adam Sam, an experienced food writer and recipe developer, is passionate about blending diverse culinary traditions, national dishes, and innovative beverages, showcasing his proficiency in both traditional and modern recipe testing.

As the Editor-in-Chief, he elevates culinary content from street food to fine dining, focusing on Western cuisine and types of drinks at azcuisines.com, and is professional in creating engaging cooking videos that simplify complex dishes and ingredients.

His passion for food is evident in his writing, where he uniquely merges various cultures, traditions, and contemporary trends, skillfully combining classic recipes with modern cooking methods.

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